Hosted by the Famous 5 Foundation, Heritage Park Historical Village and the Alberta Culinary Tourism Alliance

Thursday, September 11, 2014Gasoline Alley Museum, Heritage Park Historical Village

6:00 p.m.

GalaF A M O U S 5

Belles & Bootleggers

“I believe that never was a country better adapted to produce a great race of women than this Canada of ours, nor a race of women better

adapted to make a great country.”

– Emily Murphy

Reception WineSteller’s Jay Brut

Passed Hors d’Oeuvres Jan Hansen, Heritage Park Historical Village

Olson’s High Country Bison TartarSourdough Crostini

Kk

Cedar Planked Steelhead TroutVital Greens Crème Fraiche, Lemon Balm Gremolata

Pumpkin BliniKk

Crushed Green Peas with White Gold RicottaHighwood Crossing Canola Oil, Fresh Mint

Care Bakery GF Crostini

First Course Liana Robberecht & Gabriela Neda, Calgary Petroleum Club

Broxburn Tomato – White Gold Stracchino Strudel Candied Tomatoes, Chinook Honey Jus

Kk

Wine PairingJackson-Triggs Okanagan VQA Grand Reserve White Meritage

GalaF A M O U S 5

Belles & Bootleggers

Second CourseConnie DeSousa, CHARCUT Roast House, and

Jessica Pelland, charbar Restaurant & Rooftop Patio

Smoked Trout Croquettes and Chicharron, Lemon Pickled Poplar Bluff Potatoes, CHARCUT Garden Dill Sour Cream

Kk

Wine PairingJackson-Triggs Okanagan VQA Reserve Series Sauvignon Blanc

Third Course Alison Bieber, Black Pig Bistro

Broek Acres Smoked Ham Hock TortelliniParsley Buerre Blanc & Heritage Park’s Livingston Garden Crispy Beets

Kk

Cider PairingBig Rock, Rock Creek Apple Cider

Fourth Course Jinhee Lee, Raw Bar by Duncan Ly

Brant Lake Braised Wagyu Beef & Sudo Farms Broccoli Sudo Farms Kabocha Squash Purée,

Flatiron Jerky & Herb Salad with Spiced JusKk

Wine PairingJackson-Triggs Okanagan VQA Reserve Shiraz

Fifth Course Nicole Buckton, Heritage Park Historical Village

Chocolate Lemon DéliceValrhona Chocolate & Chinook Honey

Kk

Wine PairingNaked Grape Okanagan VQA Vidal Icewine

PARTNERSKk

Heritage Park Historical Village, The Famous 5 Foundation and the Alberta Culinary Tourism Alliance have joined forces to help preserve

the legacy of the Famous 5 Women: Emily Murphy, Nellie McClung, Henrietta Muir Edwards, Louise McKinney and Irene Parlby—five Alberta

women drawn together by the tides of history and a shared idealism.

The Famous 5 FoundationFive courageous women stepped forward onto the world stage in 1929 by challenging laws and convention, insisting that women were ‘persons’. The “Famous 5,” as they became known, set a stirring example of the power of women working together as leaders and as nation builders. Inspired by their example, The Famous 5 Foundation celebrates and honours their acts of courage to inspire and enable the current and next generation of Canadian women to realize their vast potential for leadership in their communities and beyond.

The Famous 5 Foundation aims to inspire Canadian women and girls to courageously lead change that contributes to a society without boundaries

for women, in the spirit of the Famous 5.

The Famous 5 are celebrated and remembered in Canadian history through various ways. Bronze monuments of the Famous 5 stand at Calgary’s Olympic Plaza and on Parliament Hill. The Famous 5 were celebrated on our $50 bill between 2004–2012 and in October 2011, the ‘Persons’ Case became an event of national, historic significance to commemorate the courage and dedication of the Famous 5.

GalaF A M O U S 5

Belles & Bootleggers

Heritage Park Historical Village Heritage Park Historical Village is much more than a collection of historical artifacts. In fact, its world-class collection is really just the backdrop for a unique and special place where the history of Western Canada comes to life. An integral part of the Calgary landscape, Heritage Park is nestled on the banks of the Glenmore Reservoir. The Park serves as a touchstone for native Calgarians and provides a warm welcome for newcomers and guests from across the country and around the world.

Heritage Park is Canada’s largest living history museum as well as Calgary’s largest living classroom. The Park’s formal education programs reach Calgary school children, families from around the world and a diverse and growing number of adult learners. The interpretive programs come alive with everything from music and drama to beer-making and canning, not to mention the many cultural groups who participate in connecting guests with the diverse history of the settlement of Western Canada.

Alberta Culinary Tourism Alliance (ACTA)In 2012, the Alberta Culinary Tourism Alliance (ACTA) was created to bring together its agricultural, culinary, tourism and hospitality professionals in a forum for positive, sustainable growth. By working together—across sectors and geographic boundaries to build alliances and communication channels—Alberta’s culinary appeal for travellers can be enlightened, enlivened and enriched.

ACTA wants Alberta’s culinary bounty known, savoured and grown through travel experiences. Helping create and nurture ways for culinary tourism to thrive, this not-for-profit advocacy group in action raises awareness of Alberta food-and-travel experiences, helps develop culinary tourism offers by linking initiatives with resources, strengthens connections between government, tourism professionals and culinary stakeholders, encourages consistent, quality culinary tourism experiences and identifies tangible ways to better Alberta through sustainable culinary tourism.

We Wish to Thank our Sponsors

And our Silent Auction Donors

Atco Blue Flame KitchenBeer RevolutionBonterra TrattoriaCalgary Food ToursCiboCora Breakfast and LunchFairmont PalliserFresh KitchenHendrix Restaurant SupplyHeritage Park Historical VillageHotel ArtsKerastase/Shuamura ProductsGillian Lawrence & Keith McClandishMerle Norman Cosmetics and Day Spa Chinook Centre

MetrovinoMondelez InternationalO’Connors Mens & Womens Clothing and FootwearOur Daily BrettPosto Pizzeria and BarRaw Bar by Duncan LyRedPoint Media & Marketing SolutionsScopa Neighbourhood ItalianShag Hair SalonStarbucks Coffee CompanyThe Cookbook Co. CooksThe Natural LeaderYellow Door Bistro

Julie Van Rosendaal is a Calgary-based food writer, the author of seven best-selling cookbooks, a food stylist and journalist. She’s the food and nutrition columnist on the Calgary Eyeopener on CBC Radio One, the food editor of Parents Canada magazine, a columnist at Swerve, Avenue, City Palate, and frequent contributor to Western Living and other publications. You’ll often see her cooking on TV and at live events, and she’s well known for her award-winning food blog, Dinner with Julie.

Julie Van RosendaalEmcee

Thank You to Our Chefs

Liana Robberecht & Gabriela NedaCalgary Petroleum Club

Connie DeSousaCHARCUT Roast House

Jessica Pellandcharbar Restaurant & Rooftop Patio

Alison BieberBlack Pig Bistro

Jinhee LeeRaw Bar by Duncan Ly

Nicole BucktonHeritage Park Historical Village

Your Host Chef for the EveningJan Hansen

Heritage Park Historical Village

Liana RobberechtNumerous television appearances and the Executive Chef from Calgary Petroleum Club

a DISH b

Broxburn Tomato – White Gold Stracchino StrudelCandied Tomatoes, Chinook Honey Jus

As Executive Chef at the Calgary Petroleum Club since 2002, Chef Liana is passionately committed to regional cuisine. A farm-to-table philosophy pervades the three kitchens and staff of 40 under her leadership. This commitment extends from her kitchen to fellow chefs, diners and food enthusiasts in the community at large, as evidenced by her involvement in professional organizations and participation in special and educational events for the public. With years of extensive training, Chef Liana brings unrivaled expertise and creativity to the Calgary Petroleum Club.

Beginning her journey with the Professional Cooking Program at NAIT in the early ‘90s and apprenticing at SAIT, she went on to continue her training in a variety of disciplines across Western Canada, including Pastry Arts at Dubrulle French Culinary School in Vancouver, and art classes with Alberta College of Art & Design. Involvement in various organizations is important to Chef Liana, as it gives her a vehicle to support up-and-coming talent, along with the opportunity to learn about and teach, ethical and regional food philosophy. Chef Liana was recognized with the 2010 Golden Whisk award by the Women Chefs & Restaurateurs. In 2011, she was named Chef of the Year by the Alberta Foodservice Expo and Canadian Restaurant and Foodservice News magazine.

Gabriela NedaTop Chef Canada Season 4 Contestant from Calgary Petroleum Club

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Broxburn Tomato – White Gold Stracchino StrudelCandied Tomatoes, Chinook Honey Jus

Her culinary journey began in 2007 when she enrolled in SAIT, graduating top of her class with honors.

During this time Gaby competed in Skills Canada, where she was awarded Silver (2007) as well as competing in the prestigious Chaine Des Rotisseurs Jaunes competition (2008). Her passion for competing later led her to compete in Top Chef Canada, season four competitor (2014).

Gaby holds the position of the Wine Cellar Chef, Junior Sous Chef at the Calgary Petroleum Club.

Connie DeSousaTop Chef Canada Season 1 Contestantfrom CHARCUT Roast House

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Smoked Trout Croquettes and Chicharron Lemon Pickled Poplar Bluff PotatoesCHARCUT Garden Dill Sour Cream

Dubbed the Primal Ballerina—for her years of formal dance training juxtaposed with her meat-centric culinary mastery—Connie DeSousa is one of Canada’s Top Chefs having starred as a finalist in season one of Top Chef Canada on the Food Network. She is known for stand-out butchery skills. Yes, she can debone a pig’s head in record time.

Far from gratuitous, Connie and her restaurant are true to time honoured culinary techniques, sustainability and walking the “toe-to-tail” talk. In a “back-to-basics style” she expertly prepared authentic, regional food at great value and to high critical acclaim. As co-chef and co-owner of CHARCUT Roast House, one of Canada’s best restaurants, and their food truck Alley Burger, they are leaders in the culinary community; with house butchered meats, home-made preserves, new menus daily, and a bustling open kitchen, John and Connie are helping put Calgary and Alberta on the global culinary map.

Jessica PellandWinner, Chopped Canada from charbar Restaurant & Rooftop Patio

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Smoked Trout Croquettes and Chicharron Lemon Pickled Poplar Bluff PotatoesCHARCUT Garden Dill Sour Cream

Executive Chef Jessica Pelland is an award winning new radical and fierce competitor in the culinary arena. A born-and-bred Calgarian and Alberta’s first Chopped Canada champion, her culinary roots are loyal to prairie soil with international inspiration and flavour interpretation. Since 2010, Chef Pelland has been cutting her teeth and sharpening her skills working alongside John Jackson and Connie DeSousa at CHARCUT Roast House as their right hand. Known as an ambitious powerhouse in the kitchen, she specializes in whole-animal butchery, curing, grilling, roasting and works magic in her refined rustic cooking style.

In 2015, Chef Pelland begins a new journey as Executive Chef of charbar, an innovative ingredient-driven restaurant that promises to entice Calgarians and visitors with new ways to experience food, drink, art, and socializing. Passionate about travel and exploring food communities, Chef Pelland prepares for the ultimate culinary adventure in 2014, where she will eat and cook her way through iconic culinary destinations like New York, San Francisco and further south to Peru and Argentina. This journey of discovery will define and inspire charbar’s food philosophy and identity. At the helm of charbar, Jessica will have the opportunity to stage and collaborate with some of the worlds most influential chefs of this decade.

Alison BieberWinner, Pig & Pinot 2014 from Black Pig Bistro

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Broek Acres Smoked Ham Hock TortelliniParsley Buerre Blanc & Heritage Park’s Livingston Garden Crispy Beets

Chef Alison Bieber developed a passion and interest for cooking early on which has continually developed to this day. Alison’s early culinary experiences cultivated a strong sense of family and quality as these occasions of gathering to enjoy food and family instilled a sense of community and sharing. Since that time, Bieber continued working in professional kitchens, building her culinary skills and developing a passion for cooking that would lead her to open her first restaurant, Black Pig Bistro, in 2014.

Born and raised in Calgary, Alison spent her formative years training with several accomplished local chefs working in some of the city’s finest kitchens. With rich experiences and a keen eye for quality, Alison returned to the Teatro Group where she worked with Executive Chef John MacNeil to open Cucina Market Bistro. Through the application of her experience and leadership, Bieber was successful in helping Cucina earn the distinction of Best New Restaurant in Calgary for 2014. Bieber has embarked on several worldwide culinary travels through Italy, France, and most recently, Spain. Through these travels, she learned an intensity and range of flavors and styles previously unknown to her. Alison’s experiences during this period continue to influence her perception of what great food is: bold, dynamic flavors balanced with clean, bright, simple tastes.

Jinhee LeeWinner Stampede Dueling Chefs 2013 from Raw Bar by Duncan Ly

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Brant Lake Braised Wagyu Beef & Sudo Farms Broccoli

Sudo Farms Kabocha Squash Purée, Flatiron Jerky & Herb Salad with Spiced Jus

Jinhee Lee is native of South Korea and moved to Calgary a few years ago to study at SAIT’s professional cooking program. Jinhee worked at Belgo before working her way up the ranks at Hotel Arts resulting in her current role as Sous Chef of Raw Bar by Duncan Ly. During her time at Hotel Arts, Jinhee has participated in many chef collaborations and competitions including AGC Cooks and the Fetzer Appetizer Challenge where she helped the team to win gold for both events. She won the Stampede Dueling Chefs Competition in July 2012 competing against the city’s top female chefs in an intense black box Iron Chef style competition. She also won the coveted Media Food Critic Award at AGC Cooks in 2013. Jinhee has been an invaluable support for Executive Chef Duncan Ly in numerous competitions helping him to win top prize at Gold Medal Plates Calgary Competition and helping him earn silver at the 2014 Canadian Culinary Championships. Under Chef Ly’s leadership, Jinhee is introducing diners to exciting new flavours with the Vietmodern menu at Raw Bar by Duncan Ly.

Nicole started baking at a young age with her mom and loved it so much she made a career of it. In May 2012 she started the Baking Apprenticeship Program at SAIT and in August of 2012 she started her apprenticeship at the Calgary Golf and Country Club under Executive Chef Vince Parkinson. Pastry Chef Alena Sajo was her mentor and taught her the fundamentals of pastry baking as well as the art of working with chocolate. In April of 2014 she completed the Baking Program at SAIT and earned her Journeyman Baker and Red Seal.

Heritage Park and Executive Chef Jan Hansen have given Nicole an amazing opportunity to further her career and advance her skills. She is excited to begin this new journey and is looking forward to seeing what the future holds.

Nicole BucktonPastry Chef from Heritage Park Historical Village

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Chocolate Lemon DéliceValrhona Chocolate & Chinook Honey

Jan was born and raised in Edmonton to Danish parents that immigrated to Canada in the early 1960s. It was in high school that a glimmer of talent was noticed, and his food sciences teacher encouraged Jan to pursue the field. Following a summer at the eminent Fairmont Jasper Park Lodge, Jan was well on his way to pursuing his passion in the food industry.

Jan’s culinary style draws inspiration not only from his European heritage, but also from classical French cuisine and the many mentors he has had along the way. He is passionate about creating great food by sourcing quality local ingredients while forging relationships with local farmers to create a truly Canadian culinary experience. With nearly 30 years in the culinary industry, Jan believes in giving back and takes pride in cultivating the next generation of chefs by donating his time and skills to the culinary students at SAIT. Jan is also Vice-Conseiller Culinaire of the Calgary chapter of the prestigious Chaine Des Rotisseurs.

Whether Jan and his team are feeding a thousand people for the Prime Minister’s annual summer barbecue—or serving an intimate dinner for two at the Selkirk Grille—rest assured that his style and taste will impress you upon first bite.

Jan HansenExecutive Chef from Heritage Park Historical Village

a DISH b

Olson’s High Country Bison Tartar Sourdough Crostini

Cedar Planked Steelhead TroutVital Greens Crème FraicheLemon Balm GremolataPumpkin Blini

Crushed Green Peas with White Gold RicottaHighwood Crossing Canola Oil, Fresh Mint Care Bakery GF Crostini

Funds raised will support the Famous 5 Foundation andthe Famous 5 Centre of Canadian Women at Heritage Park Historical Village and

a Student Bursary for a female student to attend SAIT’s Culinary Program.